The invention belongs to the technical field of microcapsules, and in particular relates to a preparation method of novel allicin microcapsules. The microcapsules are mainly prepared by extruding fresh mashed garlic and amylose by virtue of an extrusion method under normal pressure with allicin in fresh garlic as a core material and the amylose, which has double properties of being hydrophilic and lipophilic, as a wall material. The preparation method is characterized in that an inclusion complex is formed from a hydrophobic lumen, which is of a spiral structure, of the amylose and the allicin in the garlic through a supramolecular interaction, so that allicin molecules are embedded, and the novel allicin microcapsules are formed. The method overcomes shortcomings of an existing garlic processing course that deodorizing cost is high, the structure of the allicin cannot be damaged easily, the process is complex or the flavor of the garlic is affected due to the introduction of other additives and the like. The novel allicin microcapsules not only can closely cover a volatile sulfur-containing compound generated from the garlic but also can protect other active ingredients and nutrient ingredients of the garlic; and the novel allicin microcapsules are relatively high in nutrition and health care functions.